Brandt KV568 Series, Руководство пользователя

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EN
4 / RECOMMENDATIONS FOR USING YOUR OVEN
C Co oo ok kiin ng g m me ea atts s
• • Before being placed in the oven, all
meat should be kept at least one hour
at room temperature. Trim the fat from
red meat to avoid smoke and odours.
•
• It is preferable to use a terra cotta
dish (less splattering than with a glass
dish) whose size is suited to the meat
you are roasting.
•
• Add salt to the meat when cooking
is finished to prevent it from drying out
and the blood from leeching out.
•
• Add a few spoonfuls of hot water to
the dish to prevent the juices from
burning.
•
• C
Co oo ok kiin ng g ttiim me e
- Roast beef (rare): 10 to 15 minutes
for 500 g.
- Pork roast from 35 to 40 minutes for
500 g.
- Veal roast from 30 to 40 minutes for
500 g.
•
• At the end of a cooking programme,
it is indispensable to let meats sit,
wrapped in aluminium paper (10 to
15 minutes). This wait period
promotes the relaxation of the meat
fibres and even colouring; the meat
will remain tender and moist.
•
• F
Fo orr b ba arrb be ec cu ue e: coat with cooking oil.
Do not prick red meat you are
barbecuing; use a spatula to turn them
instead.
•
• Prick the skin of poultry under the
wings so that fat can drain out without
causing splattering.
C Co oo ok kiin ng g p pa as sttrry y
• • Choosing a mould:
Avoid light-coloured or shiny
moulds:
- They prolong cooking time
- They require that the oven be
preheated
Opt for n no on n--s sttiic ck k m me etta all m mo ou ulld ds s for
tarts, quiches, etc. They produce a
crispy crust that is golden on top.
• • T
Tiip ps s::
Do not hesitate to protect the
inside of your moulds or the
bottom of enamel dishes with a a
s sh he ee ett o off p pa arrc ch hm me en ntt p pa ap pe err : it
protects cookware from acid
stains and makes unmoulding
easier. Always add yeast at the
end of your preparation and do not
let it come into contact with salt: it
will lose its effectiveness.
C Co oo ok kiin ng g v ve eg ge etta ab blle es s
• • When you make potato gratin, it
is recommended that you pre-
cook the sliced potatoes in milk or
a milk-cream mixture.
• • To easily peel peppers: roast
them under a red-hot grill, turning
them often. When the skin blisters,
enclose them in a plastic bag for a
few minutes, then the skin can
easily be removed.
• • To prepare stuffed tomatoes:
after cutting out a top piece,
remove the seeds, season the
insides with salt and turn them
upside down on the grid so that
they can drain before you stuff
them.
• • Endives (with ham or in
Béchamel sauce) should drain for
a long time: otherwise the cooking
water will make the sauce runny
and flavourless.
• • When you top a gratin dish with
bread crumbs, you should mix
them with Swiss cheese: it
absorbs the grease and makes the
dish crunchy.
• •If the cooking time is long, turn off the oven 5 to 10 minutes
before the end of the cooking time and take advantage of the
residual heat to finish the dish.
T Tw wo o--lle ev ve ell c co oo ok kiin ng g ffu un nc cttiio on n
U US SE E T TH HE E P PR RE EH HE EA AT T F FU UN NC CT TIIO ON N B BE EF FO OR RE E P PL LA AC CIIN NG G D DIIS SH HE ES S IIN N T TH HE E O OV VE EN N
• • It is possible to simultaneously cook several dishes (of the same type or of different types) without the
flavours or odours being transferred between items if you choose dishes that cook at the same temperature.
The dishes do not necessarily have to be added to or removed from the oven at the same time. The cooking
times indicated in the table for a single dish should be extended by 10 to 20 minutes.
Small cakes
2 grids
3
1
2 tarts
3
1
2 grids
1 fish + 1 tart
3
1
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